Gail Simmons

Why did you get involved with City Harvest?
I’ve worked on several sides of the food industry (in kitchens, in PR for chefs/restaurants and at magazines), and have seen firsthand how dedicated the organization is to its mission – not only to supporting underserved populations of the city who need its services most, but also to creating a community of leaders and volunteers who use their resources and influence to help fellow New Yorkers. I worked on many events and projects with City Harvest over the years in smaller ways and in 2010 Jilly Stephens asked me to join the Food Council in an official capacity. I was honored and thrilled to accept!

Why is hunger an important issue for you?
It is not lost on me that my life is privileged – I eat for a living! I am surrounded by a bounty beyond my dreams every day. As a culinary professional I feel a deep sense of responsibility to those who are hungry and do not have access to quality food. I feel it is my obligation to help ensure everyone has food on their table, whether that means lending my voice, my time or opening my wallet. I consider access to basic staples and fresh food a human right, not a privilege.

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City?
City Harvest has shown me that hunger comes in many forms and has many faces. It has proven that with a little creativity and resourcefulness there are ways to solve, or at least lessen, the immense challenges that the citizens of New York face every day– through education, extensive food rescue and distribution, and of course community involvement.

What does a typical work day look like for you?
Actually, no two work days are alike these days and I am grateful for it – I spend about three months of the year shooting Top Chef or Top Chef Just Desserts, and a lot of time promoting them in different ways. I just wrote a book, which comes out in February 2012 (called Talking with My Mouth Full), so I spent the majority of 2011 working on that. My home base is still Food & Wine magazine though, where I have worked for over seven years. I keep my office there and stay as involved as I can. Together with Bravo we created Top Chef Magazine in 2011 and I just wrote a story for our March 2012 issue. I also work on a lot of press and media for them and participate in several events and culinary festivals all over the country – from Aspen to Austin, Cayman Islands to Pebble Beach. My days involve a lot of running around, but I love every minute of it!

What is your favorite part of your job?
Through Food & Wine and Top Chef I have had the chance to travel all over the country and beyond, to more places than I ever imagined. I love getting to know new cities, exploring their restaurants and neighborhoods, and meeting the many talented chefs and food-related people I get to work with along the way. I also love the different teams of people that make up my job, which I think is the most important element of work in general. My colleagues at the magazine and the entire Top Chef crew are outstanding partners in crime. I have been working with them both now for years and we have a great time together – working and playing in equal portion. It makes the long hours, and the obstacles we all face, bearable and attainable.

What is the most challenging part about working on Top Chef?
As much as the travel is one of the best aspects of what I do, it can also be the most difficult. As we rarely shoot Top Chef or Top Chef Just Desserts in New York, I spend many months of the year on the road. Living in hotels, being away from my husband and my life can be strenuous. After months of sleeping in a strange bed and eating every meal in restaurants or on set, there is nothing better than coming home.

What is your favorite hidden gem of a restaurant?
There are so many hidden gems in this city. My current favorites are CoBa, a tiny Vietnamese place on 9th Avenue, and Sorella on the Lower East Side. It’s not so much hidden as it is underrated, and always delicious. 

What is something everyone should have in their kitchen?
Sharp knives, a big cutting board and a quality espresso machine. A reliable sous chef helps too.

What do you keep stocked in your refrigerator?
Champagne, harissa and/or chili paste, parmesan, mustard, butter, eggs, lots of citrus, fish sauce, capers, peanut butter, fig jam, milk, olives, hummus, lots of fruit and veggies. Since I eat so much rich food when I am working, I try to eat really cleanly, and mostly vegetarian, when I am home and can cook for myself.

What is your favorite food to make?
It totally depends on the season and my mood – at the moment I am making a ton of soups and stews, roasted vegetables and slow braised dishes, which I crave in the winter. I love how comforting they are and how well they keep so you can eat them throughout the week.

What is your favorite junk food?
Spicy chicken wings, salt & vinegar chips, chocolate chip cookies

What was the last best meal that you had?
I just took my parents to Dovetail recently for their 45th wedding anniversary. It was outstanding from start to finish – fantastic menu, innovative flavors and techniques without pretense or preciousness, close attention to detail, thoughtful service.  We were all so impressed!

Any exciting plans or big resolutions for 2012?
Book Tour! I can’t wait for my book to finally be out in the world this year!  As for resolutions, I hope to travel less, sleep and exercise a bit more…fingers crossed it will happen.

• At the Chef's Table
• The Food Council